We give you the most delicious recipe for Instant Pot Beef Stew, with all the ingredients that will make your family and friends love you more than ever!.

This recipe has it all is easy, quick and tasty!


Instant Pot Beef Stew Recipe


Course: Main Course Cuisine: American Prep Time: 15 minutes Cook Time: 12 minutes Additional Time: 25 minutes Total Time: 47 minutes Servings: 6 Calories: 680kcal


  • 2 pounds of chuck roast, trimmed and cut into 2-inch cubes
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of butter
  • 1 cup of diced frozen onion
  • 2 cans (14.5 ounces) reduced-sodium beef broth
  • 1 can (14.5 ounces) of crushed tomatoes
  • 2 tablespoons of dried parsley
  • 10 small new potatoes, washed and quartered
  • 3 large carrots, cut into ½-inch pieces
  • 2 ribs celery, cut into ½-inch pieces
  • 2 bay leaves
  • ¼ cup all-purpose flour
  • ¼ cup cold water
  • 1 cup frozen corn (optional)
  • ½ cup frozen peas (optional)
  • Salt and freshly ground black pepper, for seasoning


  1. Start by seasoning the beef with salt and pepper to your own taste.
  2. Now select the Sauté mode on your Instant Pot and add the vegetable oil and butter inside the pressure cooker. Wait until the butter is well melted, then start to brown the meat on each side, separated on batches, for about 5 minutes each batch until all the meat is properly browned. Have in mind that you need to have enough space to brown the meats well, so don’t overcrowd the pot. Remember to be always checking if its enough oil in the pot for browning and not burning the meat. Once the batches are ready place them on a plate.
  3. Include the onion in the cooking preparation pot. Sauté for about another 3 minutes, mixing frequently, until softened. Stir in the beef broth to deglaze the pot.
  4. Mix in the crushed tomatoes, parsley, bay leaves with the browned beef and any gathered juices from the meat. Lock the and select High Pressure and time it for 10 mins of cooking time.
  5. When the cooking time finishes, let the pressure release naturally for 5 mins and then perform a quick release after for the rest of the vapor to get out. once you hear the valve drop carefully remove the lid.
  6. Add the potatoes, carrots, and celery. Replace the lid and time the Instant Pot to cook for 2 more minutes on High Pressure.
  7. Once the timer is done, turn off the pressure cooker. Allow the pressure to release naturally for 5 mins and then perform a quick release. Once the valve dropped carefully remove the lid and get rid of the bay leaves.
  8. In a little plate pour flour and cold water up until smooth. Include 1 mug hot brew to the flour mixture as well as mix to integrate. Include the slurry in the pot.
  9. Select Sauté until the sauce starts to boil, keep mixing it regularly until you get it to thicken. Mix in the corn and peas. Season with salt and pepper to taste.

If you like russet potatoes, replace 2 mugs peeled and diced right into bite-sized items.

If you dont like to chop the veggies all together, you can make use of a frozen mix of vegetables with carrots, peas, and corn. I would certainly add regarding 2 cups. Use 2 cups of it and cook it for 12 and then do a 10 min Natural release, then finish it with a quick release.

What Meat is the Best for the Beef Stew?

We typically recommend using chuck roast for this beef stew recipe, although there some other cuts that can also work well for it like round steak or rump roast in case you would like an option.

When it comes to price the chick roast it’s a bit more expensive but for us, the difference is not big enough, we prefer the chuck but you are good to go with any of these cuts and get a full tender and delicious Beef Stew meat.

If you want to find some differences between these cuts is that the Chuck Roast comes with a bit higher fat content than the rump roast, so at the end, it will give you an extra flavorful stew.

Round roasts or rump roasts have less marbling, making it easier when you want to trim up the pieces to discard the meat.

The main thing to have in mind is that no matter what cut you decide to use be sure to cut it on even pieces so you can cook it easily and evenly.

How to Make the Most Tasty Beef Stew on Your Instant Pot


The main thing that you want to do to flavorful a stew is to brown the beef! Especially when you’re in a hurry, it can be tempting to simply toss everything in the pot to prepare. Nevertheless, you miss out on so much flavor if you cook it this way!

Once you brown the Beef together with onions you add the beef broth to the frying pan. After that start to scratch the very bottom of the pan or pot to loosen up every one of the browned little bits from all-time low of the pot. The more browned little bits, the more tasty the stew will be!

Instant Pot Beef Stew Tips and Tricks


You need to be sure that there’s enough oil in the pan or pot to cover the meat so it’s cooking under oil and not only the bottom of the pan. In case that you start to perceive that the browning is going to fat, it’s time to add oil or broth.

In case you are finishing with the browning procedure, just add the broth. If you still have a good amount of beef to brownish, include another tbsp of oil and also adjust your Saute setting to a lower heat degree.


Most recipes for stew recommend using the raw stew and mix it with the flour right away before you even start brown and before including the liquid. Dont do this on your Instant Pot

Flouring the beef before cooking ins the Instant Pot can result in a thick, floury accumulate on the bottom of your cooking pot– leading to a Burn notice and also a spoiled stew.

Can You Cook this Recipe with Frozen Beef?

The short answer is YES!

The main difference when cooking this recipe with frozen meat is that you will need to add an extra 7 minutes to the High-Pressure cooking time.

Ideally, you’ll want your cubed beef to be not only in small pieces but also in even parts. If you have a big chunk of frozen meat altogether will be harder to cook evenly both the inside of the meat and the outside, you will need to add extra minutes as well to the cooking time.

Once you finish your cooking to be sure if it’s done you can use an instant-read thermometer and check a few pieces to see how well cooked they are and be sure that they’re above 160 ° F. If not, close the lid again and cook at High Pressure a few more minutes.

Last but not least remember to not include the veggies up until AFTER the meat is ready.